Midnight Express(o)

Chocolate cake infused with the essence of Turkish coffee

Chocolate bars have come a long way from their milk-heavy origins. Now the bars have complex notes that run the gamut from berry to burnt sugar, from smoky tobacco to spicy chile....

(Cauli)flower Power

Cauliflower takes a trip to Tex-Mexico

Josef Centeno’s first restaurant, Bäco Mercat, was a huge hit among critics, ourselves included. His second restaurant, Bar Amá, has us just as hooked. Centeno...

Any Which Way You Cannellini

Two Italian favorites in one simply delicious dish

We love a good mash-up. Our Test Kitchen tweaked two of our Italian favorites--ribollita, a bread-thickened vegetable soup, and bruschetta--and combined them into this two-in-one...

Oh, Kale No

The next kale salad you'll crave

You’ve likely already eaten your weight in kale salads this year. But trust us when we tell you that this version from our Test Kitchen surpasses any you’ve tried. Gone...

Lobster-ish Fish

Celebrating sweet, meaty monkfish

With its sweet and succulent flavor, monkfish, which has long been known as a stand-in for lobster, mimics the crustacean’s richness while while being much easier to...

Dashi Does It

A tasteful, balanced bowl

Dashi is to the world of Japanese cuisine what chicken stock is to many Western cuisines: a liquid boost that immediately offers depth to soups, sauces and a host of brothy dishes....